Health Department Inspections

Health Department Inspections is a regular listing of inspections conducted in Surry County establishments by North Carolina health officials. The listing includes restaurants, schools, day care facilities, adult care and other facilities. The listings give the health inspector score, if applicable, along with the text of their findings in their words.

2) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C- Replace the gasket on the small meat sandwich cooler. Shelving in the walk-in cooler chipping and rusty. Sand and paint the prep and steam table shelving where it is in bad repair. Utensils air-drying shelving legs chipping paint. Repair/replace. Walk-in freezer door needs close properly. Currently, has to be wedged to stay closed. Repair the tiles in the service window. Food Equipment, Certification and Classification – C- Do not use milk crates to store food in the walk-in cooler. Use approved shelving.

5) Physical facilities installed, maintained and clean: Repairing-Premises, Structures, Attachments, and Fixtures-Methods – C- Repair cracked floor tiles in the wait station area. Sand and paint air conditioning vents in the kitchen. Paint all door frames in the kitchen. Replace baseboard behind the steam table that is missing. Clean the fan guards in the walk-in cooler. Cleaning, Frequency and Restrictions – C-clean floors under equipment. Store chemicals off of the floor on shelving and dollies to facilitate cleaning. Store bus tubs and buckets 6” off of the floor to facilitate cleaning.

6) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C- Lighting over the dish machine needs to be 20 foot candles and the lighting over the prep sink and sandwich unit must be 50 foot candles. Replace the lighting.

2) Equipment and utensils: Approved construction, good repair, clean The cutting boards have deep cuts and stains and should be replaced or planed down.

3) Food service facilities: Floors: Proper construction, good repair, clean Clean cobwebs from the kitchen and the closet outside of the kitchen. Keep all storage off of the floor (12 inches if on stationary racks or 6 inches if the racks are easily moveable). Repair the broken corner guard over the kitchen entrance.

Best Buy 3 food stand, 512 W. Pine St., Mount Airy. Inspected Feb. 24, score 94.5. Violations: 1) PIC present, Demonstration – Certification by accredited program, and performs duties: Certified Food Protection Manager – C: There was no food safety certified person-in-charge present during the inspection. Since the permit was issued on June 1, 2015, the date required to have someone food safety certified was December 28, 2015 (210 days). Since it is after the 210 day date, points must be deducted.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — The chopper was dirty with dried food on it. An employee was asked when the last time it was cleaned and he stated it had been since the night before. Equipment and utensils used for the preparation of food must be cleaned and sanitized within 4 hours of using. It was cleaned and sanitized to correct this violation. The ice machine has a heavy build-up of mold and mildew inside and in the bin (on the shield). Clean the ice machine following manufacturer’s instructions. Ice machines must be cleaned often enough to preclude the growth of mold and mildew.

3) Toxic substances properly identified, stored, and used: Sanitizers, Criteria-Chemicals – P — One bottle of sanitizer was reading greater than 200 ppm. Chlorine sanitizer must be kept in the range of 50-200 ppm. The sanitizer was diluted to 50 ppm to correct this. Separation-Storage – P — A container of lubricant (toxic) was stored on top of the ice machine. Toxic chemicals must be kept off of food and food storage areas (ice is a food and an ice machine is a food storage area). The lubricant was move to the designated chemical storage area, which is in an approved area.

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment. Clean the cobwebs from the hood system. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor to facilitate cleaning. Do not use milk crates for storage shelving as they do not provide the 6 inches of clearance. Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Baseboard is falling down to the left of the water heater. Reattach the baseboard to the wall.